Instructions

In the bowl of a stand mixer fitted with the dough hook combine the instant yeast, sugar, and half of the lukewarm water. Let sit for 5-10 minutes until foamy (if using active dry yeast, let sit for 15 minutes).

Add remaining water, honey, salt, cubed butter, and 4 cups flour to the bowl. Knead at low speed until the dough comes together and is soft but not sticky. Add a few more tablespoons flour if necessary. Continue to knead for 6-9 minutes until the dough pulls away from the sides of the bowl and is soft and smooth.

Transfer the dough to a lightly greased bowl and make sure that it is completely coated. Cover with plastic wrap and let rise in a warm and draft-free place for about 45 minutes or until doubled in size.

Lightly flour your work surface and turn out the dough onto it. Divide it into two equally sized portions. Use your fingers to gently pat each half into an 8x12 inch rectangle while pressing it all over to remove any air pockets. Starting at the short end, roll up the rectangle into a tight roll and pinch the seams to seal. Tuck the ends of the roll slightly under the roll to create some tension on the surface and place each loaf into a greased 8x4 inch loaf pan tucked ends and seam side down. Cover with a greased piece of plastic wrap and let rise for about 45 minutes in a warm and draft-free place until doubled in size.

Notes

Pan Size: This recipe makes 2 regular loaves baked in two 8x4-inch pans or one large loaf baked in a 9x5-inch loaf pan. To make one large loaf don't divide the dough into two and pat it into a 9x13-inch rectangle. Bake for 30-35 minutes. Some readers commented that their 9x5 loaf was too big, so I recommend using two 8x4 pans.

No stand mixer: This bread can be kneaded by hand if you don't have a stand mixer. Use a large bowl and knead the dough for 10 minutes.

Bread Machine: I have successfully made this bread in my Oster Bread Machine using half the recipe. Depending on the size of your bread machine you can make one big loaf or half the recipe and make a smaller loaf. The bread won't be as pretty but taste and texture will be the same.

Butter: Salted butter will work too. I would still add the tsp of salt because the amount of butter is so small. You could reduce to 3/4 tsp salt if you are sensitive to salt. Vegan Butter or margarine can also be used.

Rapid Rise Yeast: Rapid rise yeast is the same as instant yeast, so no changes are necessary.

Flour: This recipe works with all-purpose and bread flour. You can use whichever you have on hand! Bread flour will give it a slightly chewier and a bit more elastic crumb which I really like, but most people don’t have bread flour in their pantry so I made sure this recipe works as well with all-purpose. I don't recommend using self-rising flour.

Lukewarm Water: Water should be warm, not hot. Between 95 F and 110 F is perfect.

Baking Temperature: Yes, the temperature is correct!

Looking for a bread recipe made with whole wheat flour? Check out my Whole Wheat Bread